What better way to use up the abundance of summer vegetables in your refrigerator than in a cheesy, crowd-pleasing pan of lasagna? No need to stick with the veggies I used; incorporate your favorites or whatever you have on-hand.
Vegetable Lasagna
2015-08-04 08:20:05
Serves 8
Prep Time
30 min
Cook Time
30 min
Ingredients
- 3 cups marinara sauce
- 16 sheets of lasagna noodles
- 24 oz. ricotta cheese
- 2 cups grated mozzarella, divided
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 medium zucchini chopped, about 2 cups
- 1 yellow pepper chopped, about 1 cup
- 1/2 white onion chopped, about 1/2 cup
- 8 oz. white mushrooms chopped, about 2 cups
- 1 small eggplant chopped, about 2 cups
- 2 cups packed fresh spinach, roughly chopped
- 3 cloves minced garlic
- 1/2 cup good red wine (I used cabernet sauvignon)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain in a colander, and let cool.
- In a large bowl, combine the ricotta, 1 cup mozzarella, egg, salt, pepper, and parley. Set aside.
- Heat olive oil in a large skillet over medium heat. Add all of the vegetables (zucchini, pepper, onion, mushrooms, eggplant, spinach, and garlic), and cover and cook for about 5 minutes, stirring occasionally.
- Remove lid and add the wine. Bring to a simmer and cook for an additional 5-8 minutes, until the wine has reduced and the vegetables are tender. Season with the salt and pepper.
- Grease a 9x13 inch casserole dish.
- Ladle about 3/4 cup of sauce to the bottom of the pan. Add four lasagna noodles, overlapping them slightly. Spread a third of the cheese mixture on the noodles. Top the cheese with a third of the vegetables, and then drizzle with about 1/2 cup of sauce. Repeat two more times.
- Add the final four lasagna noodles, and top with the remaining sauce.
- Cover and bake for 25 minutes.
- Remove from oven, uncover, and top with the remaining cup of mozzarella cheese. Return to the oven, and bake for 5 minutes, until the cheese is melted.
- Let cool for about 10 minutes before cutting.
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